Results 141 to 150 of about 237,982 (260)

Presence of Aspergillus and other fungal symbionts in coffee beans from Colombia [PDF]

, 2012
Fungi are common inhabitants of plants and plant-derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity.
Miguel Ángel Gamboa-Gaitán, Gamboa-Gaitán, Miguel Ángel   +1 more
core  

Personalization and Fortification of In‐Space Manufactured Emulsified Beverages for Long‐Term Space Travel

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt, Ian Fisk, Ni Yang, Maria Saarela, Volker Hessel   +4 more
wiley   +1 more source

Mechanistic Basis of Nanobubble Functionality in Food Systems: Linking Electrokinetic Stabilization, Transport Dynamics, and Functional Outcomes

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Recently, there has been a surge in shifting of scientific interest towards the adoption of nonthermal technologies in food processing applications. Nanobubble (NB) technology is one of the emerging green technologies that has gained increased attention over recent years.
Farah Naqash, Miral Javed, Akmal Nazir, Sajid Maqsood   +3 more
wiley   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Civet Robusta and natural Robusta coffee are different on key fatty acid methyl esters and total fat

Scientific Reports
Civet coffee, produced from coffee seeds collected from the scat of the Asian Common Palm Civet is a most premium and highly-priced coffees globally, known for its unique aroma, taste, and nutritional value. The global market for civet coffee is expected
Ramit Mitra, Thomas Jose, P. Abhiram Krishnan, M. Hariraveendra, Palatty Allesh Sinu   +4 more
doaj   +1 more source

Studies on the synthesis of dicaffeoylquinic acid conjugates [PDF]

, 2011
Dicaffeoylquinic acid (DCQA) is a natural polyphenolic compound widely distributed in plants such as coffee beans, which possesses a range of pharmacological activities. Herein, is reported studies undertaken towards the first total synthesis of 3,5-DCQA
Raheem, Kolawole Saki
core  

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Traditional Korean doenjang is a spontaneously fermented soybean paste with complex and variable aroma characteristics, but a standardized sensory language for describing its aroma quality has not been established. This study developed a reference‐based aroma lexicon and aroma wheel for traditional Korean doenjang and evaluated their ...
Ji‐Sun Hwang, In‐Seo Hwang, Mina K. Kim   +2 more
wiley   +1 more source

Continuous Feedback for Data‐Driven Organisational Change: Implementing OTTO's Digital Heartbeat

Information Systems Journal, Volume 36, Issue 5, Page 691-709, September 2026.
ABSTRACT Organisations implementing change initiatives routinely fail to maintain alignment between strategic intent and daily operations, detect emerging issues early or build sustainable data habits for continuous improvement. This paper examines how organisations can address these challenges through high frequency, data‐driven feedback systems that ...
Benjamin van Giffen, Michael Müller‐Wünsch, Yves Stalgies, Joe Peppard, Walter Brenner   +4 more
wiley   +1 more source

Systemic acquired resistance: an emerging role for jasmonates in local signal biogenesis, translocation and distal signal decoding

New Phytologist, Volume 251, Issue 6, Page 3142-3158, September 2026.
Jasmonate signalling underpins establishment of plant systemic acquired resistance (SAR). Activation of the hypersensitive response (HR) not only contains the pathogen but establishes broad spectrum resistance in unchallenged leaves. The strong burst of reactive oxygen/nitrogen species initiating the HR results in lipid peroxidation (illustrated by ...
Fay Bennett, Erin Stroud, Pradeep Kachroo, Murray Grant   +3 more
wiley   +1 more source